Chicken & vegetable stock- GAPS Stage 3 Intro

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My husband and I have this for breakfast most mornings. We pre-cut the vegetables and store them in a container in the fridge to save time during the busy week. This stays lovely and hot in a thermos if you need to take it with you.

Chicken & vegetable stock- GAPS Stage 3 Intro
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Even if you're not a GAPS eater. This is such a nourishing dish for when your immune system is down.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Chicken & vegetable stock- GAPS Stage 3 Intro
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Even if you're not a GAPS eater. This is such a nourishing dish for when your immune system is down.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 3 hours
Ingredients
  • cooked chicken Use the chicken that you have made the stock with.
  • 500 ml chicken stock already prepared
  • 1 carrot sliced and chopped small
  • 1 celery stalk chopped small
  • 1/4 avocado
Servings: people
Units:
Instructions
  1. Pour required stock into saucepan and turn on heat
  2. Add vegetables and simmer
  3. Add chicken and simmer until warm
  4. Once vegetables are thoroughly cooked remove from heat and serve with avocado
  5. Add salt and pepper
Recipe Notes

When I make chicken stock I leave it fresh in the fridge for a couple of days. The longer left over meat is kept, the higher the amine content. I then freeze the chicken into snack re-sealable bags and store them in the freezer. If you are using frozen chicken in the morning, I put this in when the vegetables go in so it can defrost.

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